Recipe

Vegetable-filled Shells With Homemade Sauce Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 6 months, 2 weeks ago I like to make this with end of the summer vegetables but really it is good anytime. Veggies are so good for you and the creamy cheese in the shells is great. Kids love it! Prep:10m Cook:45m Servings:6	Victoriareg
	pasta shells veggies sauce

different kind

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Ingredients

Drain time:30

8 oz shredded zucchini

1 tsp sea or kosher salt

12 large seashell pasta ( Barilla is so good)

2 tbls butter

2 cups chopped broccoli about 1/4 inch is good

1 cup chopped mushrooms of your choice (button work well or baby bella)

12 diced carrots

1/4 c. scallions , white and green

whte pepper to taste

2 cups whole milk ricotta

2 cups shredded whole milk mozzarella

1 slightly beaten egg

1/4 c. grated parmesan cheese

1/4 cup chopped fresh chopped basil

Simple sauce:

blender or food processor

2 cans whole plum tomatoes

1 clove fresh garlic

basil

1 tsp lucini olive oil

2 tbls red table wine

Directions

SAUCE:

process tomatoes, garlic and basil til you have sauce consistency.

In a warm sauce pan add the ingredients , bring to boil and simmer until you taste and it is the consistency you like. Add red table wine and simmer an additional 5-7 minutes.

PASTA AND FILLING:

Toss zucchini with salt and transfer to a colander over a bowl. Set a plate on top and weight with something heavy. Allow to drain 30 minutes.

Rinse with cool water, drain a bit and squeeze dry. Blot with paper towels.

Cook shells in a large amount of salted, boiling water until barely cooked (7 min. on my stove)

Transfer to a bowl of cool water and let let stand til you are ready for them.

Add all veggies to a skillet with melted butter -saute until crisp-tender: about 5 min.

Season with salt and pepper.

Pre-heat oven to 350F.

Lightly butter a 9x13 baking dish.

Invert shells on paper towel to drain and lightly blot dry.

In a large bowl, add the cheeses, egg and parmesan.

Add veggies and fold in gently.